Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer
Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin...
Ausführliche Beschreibung
Autor*in: |
Wang, Xinxin [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2018 |
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Schlagwörter: |
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Anmerkung: |
© The Japan Society for Analytical Chemistry 2018 |
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Übergeordnetes Werk: |
Enthalten in: Analytical sciences - [Cham] : Springer International Publishing, 1985, 34(2018), 7 vom: Juli, Seite 815-821 |
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Übergeordnetes Werk: |
volume:34 ; year:2018 ; number:7 ; month:07 ; pages:815-821 |
Links: |
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DOI / URN: |
10.2116/analsci.18P033 |
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Katalog-ID: |
SPR047355743 |
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520 | |a Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. | ||
650 | 4 | |a Riboflavin |7 (dpeaa)DE-He213 | |
650 | 4 | |a beer |7 (dpeaa)DE-He213 | |
650 | 4 | |a smart polymer |7 (dpeaa)DE-He213 | |
650 | 4 | |a aptamer |7 (dpeaa)DE-He213 | |
650 | 4 | |a riboflavin binding protein |7 (dpeaa)DE-He213 | |
700 | 1 | |a Niu, Longqing |4 aut | |
700 | 1 | |a Yang, Xinyi |4 aut | |
700 | 1 | |a Zheng, Jiao |4 aut | |
700 | 1 | |a Ji, Xinghu |4 aut | |
700 | 1 | |a He, Zhike |4 aut | |
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10.2116/analsci.18P033 doi (DE-627)SPR047355743 (SPR)analsci.18P033-e DE-627 ger DE-627 rakwb eng Wang, Xinxin verfasserin aut Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japan Society for Analytical Chemistry 2018 Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. Riboflavin (dpeaa)DE-He213 beer (dpeaa)DE-He213 smart polymer (dpeaa)DE-He213 aptamer (dpeaa)DE-He213 riboflavin binding protein (dpeaa)DE-He213 Niu, Longqing aut Yang, Xinyi aut Zheng, Jiao aut Ji, Xinghu aut He, Zhike aut Enthalten in Analytical sciences [Cham] : Springer International Publishing, 1985 34(2018), 7 vom: Juli, Seite 815-821 (DE-627)300895925 (DE-600)1483376-1 1348-2246 nnns volume:34 year:2018 number:7 month:07 pages:815-821 https://dx.doi.org/10.2116/analsci.18P033 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 34 2018 7 07 815-821 |
spelling |
10.2116/analsci.18P033 doi (DE-627)SPR047355743 (SPR)analsci.18P033-e DE-627 ger DE-627 rakwb eng Wang, Xinxin verfasserin aut Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japan Society for Analytical Chemistry 2018 Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. Riboflavin (dpeaa)DE-He213 beer (dpeaa)DE-He213 smart polymer (dpeaa)DE-He213 aptamer (dpeaa)DE-He213 riboflavin binding protein (dpeaa)DE-He213 Niu, Longqing aut Yang, Xinyi aut Zheng, Jiao aut Ji, Xinghu aut He, Zhike aut Enthalten in Analytical sciences [Cham] : Springer International Publishing, 1985 34(2018), 7 vom: Juli, Seite 815-821 (DE-627)300895925 (DE-600)1483376-1 1348-2246 nnns volume:34 year:2018 number:7 month:07 pages:815-821 https://dx.doi.org/10.2116/analsci.18P033 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 34 2018 7 07 815-821 |
allfields_unstemmed |
10.2116/analsci.18P033 doi (DE-627)SPR047355743 (SPR)analsci.18P033-e DE-627 ger DE-627 rakwb eng Wang, Xinxin verfasserin aut Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japan Society for Analytical Chemistry 2018 Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. Riboflavin (dpeaa)DE-He213 beer (dpeaa)DE-He213 smart polymer (dpeaa)DE-He213 aptamer (dpeaa)DE-He213 riboflavin binding protein (dpeaa)DE-He213 Niu, Longqing aut Yang, Xinyi aut Zheng, Jiao aut Ji, Xinghu aut He, Zhike aut Enthalten in Analytical sciences [Cham] : Springer International Publishing, 1985 34(2018), 7 vom: Juli, Seite 815-821 (DE-627)300895925 (DE-600)1483376-1 1348-2246 nnns volume:34 year:2018 number:7 month:07 pages:815-821 https://dx.doi.org/10.2116/analsci.18P033 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 34 2018 7 07 815-821 |
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10.2116/analsci.18P033 doi (DE-627)SPR047355743 (SPR)analsci.18P033-e DE-627 ger DE-627 rakwb eng Wang, Xinxin verfasserin aut Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japan Society for Analytical Chemistry 2018 Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. Riboflavin (dpeaa)DE-He213 beer (dpeaa)DE-He213 smart polymer (dpeaa)DE-He213 aptamer (dpeaa)DE-He213 riboflavin binding protein (dpeaa)DE-He213 Niu, Longqing aut Yang, Xinyi aut Zheng, Jiao aut Ji, Xinghu aut He, Zhike aut Enthalten in Analytical sciences [Cham] : Springer International Publishing, 1985 34(2018), 7 vom: Juli, Seite 815-821 (DE-627)300895925 (DE-600)1483376-1 1348-2246 nnns volume:34 year:2018 number:7 month:07 pages:815-821 https://dx.doi.org/10.2116/analsci.18P033 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 34 2018 7 07 815-821 |
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10.2116/analsci.18P033 doi (DE-627)SPR047355743 (SPR)analsci.18P033-e DE-627 ger DE-627 rakwb eng Wang, Xinxin verfasserin aut Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japan Society for Analytical Chemistry 2018 Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. Riboflavin (dpeaa)DE-He213 beer (dpeaa)DE-He213 smart polymer (dpeaa)DE-He213 aptamer (dpeaa)DE-He213 riboflavin binding protein (dpeaa)DE-He213 Niu, Longqing aut Yang, Xinyi aut Zheng, Jiao aut Ji, Xinghu aut He, Zhike aut Enthalten in Analytical sciences [Cham] : Springer International Publishing, 1985 34(2018), 7 vom: Juli, Seite 815-821 (DE-627)300895925 (DE-600)1483376-1 1348-2246 nnns volume:34 year:2018 number:7 month:07 pages:815-821 https://dx.doi.org/10.2116/analsci.18P033 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 34 2018 7 07 815-821 |
language |
English |
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Enthalten in Analytical sciences 34(2018), 7 vom: Juli, Seite 815-821 volume:34 year:2018 number:7 month:07 pages:815-821 |
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Enthalten in Analytical sciences 34(2018), 7 vom: Juli, Seite 815-821 volume:34 year:2018 number:7 month:07 pages:815-821 |
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institution |
findex.gbv.de |
topic_facet |
Riboflavin beer smart polymer aptamer riboflavin binding protein |
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container_title |
Analytical sciences |
authorswithroles_txt_mv |
Wang, Xinxin @@aut@@ Niu, Longqing @@aut@@ Yang, Xinyi @@aut@@ Zheng, Jiao @@aut@@ Ji, Xinghu @@aut@@ He, Zhike @@aut@@ |
publishDateDaySort_date |
2018-07-01T00:00:00Z |
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Wang, Xinxin misc Riboflavin misc beer misc smart polymer misc aptamer misc riboflavin binding protein Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer |
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Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer Riboflavin (dpeaa)DE-He213 beer (dpeaa)DE-He213 smart polymer (dpeaa)DE-He213 aptamer (dpeaa)DE-He213 riboflavin binding protein (dpeaa)DE-He213 |
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Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer |
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Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer |
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smart aptamer and protein functionalized poly(n-isopropyl acrylamide) materials for selective extraction of riboflavin in beer |
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Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer |
abstract |
Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. © The Japan Society for Analytical Chemistry 2018 |
abstractGer |
Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. © The Japan Society for Analytical Chemistry 2018 |
abstract_unstemmed |
Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products. © The Japan Society for Analytical Chemistry 2018 |
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title_short |
Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer |
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https://dx.doi.org/10.2116/analsci.18P033 |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR047355743</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230809064812.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220621s2018 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.2116/analsci.18P033</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR047355743</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)analsci.18P033-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Wang, Xinxin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Smart Aptamer and Protein Functionalized Poly(N-isopropyl acrylamide) Materials for Selective Extraction of Riboflavin in Beer</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2018</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Japan Society for Analytical Chemistry 2018</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Materials which can be combined with riboflavin specifically based on smart functionalized polymer were studied for their ability to selectively extract riboflavin from beer. The extraction was done directly by the affinity interaction of riboflavin with the riboflavin aptamer or riboflavin binding protein (RBP). Poly(N-isopropylacrylamide) (PNIPAAm) was introduced as a carrier and modified with riboflavin aptamer and RBP, respectively, in order to be conducive to the separation of riboflavin originally present in the beer. The produced complexes can be readily separated from the aqueous phase and benefited from the temperature sensitive property of this smart polymer. The study showed riboflavin could be selectively removed from a standard solution and beer satisfactorily and the nonspecific binding was almost negligible. In the manufacturing process of beer, this separation method has a great potential to prolong the storage period of beer and improve the quality of the products.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Riboflavin</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">beer</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">smart polymer</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">aptamer</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">riboflavin binding protein</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Niu, Longqing</subfield><subfield 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